Vazhaipoo Vadai

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 1 medium sized - plantain flower/vazhaipoo
  • 4 tbsp - roasted gram dal, powdered
  • 1 tsp - turmeric powder
  • 1 big sized - onion, finely chopped
  • Chopped coriander leaves, a handful
  • 1 tbsp - rice flour (optional)
  • Salt - to taste
  • Oil - 3 tbsp
  • For grinding:
  • 2 to 3 tbsp - channa dal
  • 4 pearls - garlic
  • Ginger, a small piece
  • 2 tsp - fennel seeds

How to Make Vazhaipoo Vadai

  • Clean vazhaipoo and pressure cook for 1 whistle with a cup of water and turmeric powder.
  • Allow it to cool and then grind it to a semi coarse paste.
  • Soak channa dal for 30 mins and then grind it with ginger, garlic and fennel seeds to a smooth paste.
  • Sprinkle just a few drops of water if needed.
  • Now in a bowl add chopped onions, coriander leaves, roasted gram dal powder, turmeric, rice flour and both the ground pastes - ground vazhaipoo and channa dal paste.
  • Do not add water.
  • Mix well and make small patties / vadai shapes and keep aside.
  • You can also refrigerate the patties for 10 mins to avoid the vadais soaking up much oil.
  • Then heat oil in a kadai and deep fry them to golden brown.
  • Drain and serve hot with chutney or ketchup.
  • Recipe courtesy: Sharmis Passions